Tuesday, May 29, 2012

Rice Amboli

Time 20 min
Rice 1 cup
Blak gram / urad daal 1/4 cup
Poha 1/2 cup
Cumin seeds 1/2 tsp
Pinch of asafoetida
Salt to taste
Oil 2-3 tbsp
Non stick pan

Soak rice, black gram, poha for 4-5 hrs. Then grind all with salt into a smoth paste in the blender. Keep it aside for min 6 hrs or overnight for fermentation.
At the time of making amboli, to the batter add cumin seeds, asafoetida. Make amboli using non stick pan. Serve hot with coconut or any other chutney. It also taste great with kala vatana rassa.

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